清酒中の低級ペプチドの型態について : 清酒のペプチドに関する研究第5報

概要

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1) The method of combining two dimentional paper-chromatography and paper electrophoresis was applied to separate lower peptides from the fraction X-16 which had been obtained from Sake with molecular screen using ion-exchanging resin, Dowex-50.2) It was found that the lower peptides consist of aspartic acid, glutamic acid, glycine and serine, and that the amino acid residues, such as lysine, alanine and arginine, etc., increase with the increase of the molecular weight of peptides.3) The peptides of manifold forms, which would be produced in the digestion of protein by enzymes, were not found in Sake. This is similar to the results obtained once before in the case of higher peptides of Sake.
公益社団法人日本生物工学会の論文
1960-07-15